Papoutsakia (little shoes) Recipe with Pork and Beef Mince

Papoutsakia combines the smoky flavor of roasted eggplant with the savory goodness of the meat filling and the creamy richness of the bechamel sauce. The layers of flavors meld together during baking, creating a dish that is both comforting and satisfying. The combination of pork and beef adds depth to the filling, while the bechamel sauce provides a luxurious and velvety texture. The result is a mouthwatering and delicious dish that captures the essence of Greek comfort food.

Papoutsakia origin, also known as "Little Shoes," is a traditional Greek dish. The name comes from the shape of the eggplants, which resemble little shoes. It is a popular comfort food with a rich and hearty flavor that showcases the Mediterranean influence on Greek cuisine.

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Papoutsakia (little shoes) Recipe with Pork and Beef Mince

Ingredients:

• 4 large eggplants and two medium sweet potatoes
• 1/2 cup olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1/2 pound (225g) ground pork
• 1/2 pound (225g) ground beef
• 1 can (14 oz/400g) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup red wine (optional)
• 1 cup grated Parmesan cheese or kefalotyri cheese

For the Bechamel Sauce:

• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 4 cups whole milk
• Salt and nutmeg to taste
• 2 large eggs, beaten
• 1 cup grated kefalotyri or Parmesan cheese

 

Instructions:

1. Prepare the Eggplants and potatoes:
• Preheat the oven to 400°F (200°C).
• Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch border.
• Brush the eggplant shells with olive oil, sprinkle with salt, and place them on a baking sheet.
• Bake for 20-25 minutes until tender. Remove from the oven and set aside.

 

2. Prepare the Filling:
• In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.
• Add the ground pork and beef, and cook until browned.
• Stir in the crushed tomatoes, tomato paste, oregano, thyme, salt, and pepper.
• If using red wine, add it to the mixture and let it simmer for about 15-20 minutes until the sauce thickens.

 

3. Prepare the Bechamel Sauce:
• In a saucepan, melt butter over medium heat. Stir in the flour to create a roux.
• Gradually whisk in the milk until the mixture thickens. Season with salt and nutmeg.
• Remove from heat and let it cool slightly. Stir in beaten eggs and grated cheese.

 

4. Assemble the Papoutsakia:
• Place the baked eggplant and potato shells in a baking dish.
• Fill each eggplant and potato shell with the meat mixture.
• Pour the bechamel sauce over the filled eggplants and potatoes, ensuring they are completely covered.
• Sprinkle Parmesan or kefalotyri cheese on top.

 

5. Bake:
• Bake in a preheated oven at 350°F (175°C) for 40-45 minutes or until the top is golden brown.

 You can only put Parmesan or kefalotyri cheese instead of Bechamel Sauce.  It is easier, faster and with less calories.